Civet de cerf

venison 45.0% , water 20.3% , vin rouge de Cahors 8.0% , champignon de Paris miniature cuisiné 7.6% , vegetable broth 5.9% , redcurrant 3.7% , shallot 1.9% , Porto rouge dénaturé 1.9% , butter 1.9% , onion 1.9% , blueberry 1.1% , salt 0.6% , honey 0.3% , fond de boeuf 0.1% , Madère dénaturé 0.1% , rice starch 0.0% , wheat flour 0.0% , double concentrated tomato 0.0% , carrot 0.0% , butterfat 0.0% , garlic 0.0% , pepper 0.0% , issue d'animaux nés 0.0% , élevés et abattus en France 0.0%

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